Managing Day-to-Day Operations

 Supervises and manages employees. Manages all day-to-day operations.

Understands employee positions well enough to perform duties in employees'
absence.
 Maintains service and sanitation standards in restaurant, bar/lounge and room
service areas.
 Reviews staffing levels to ensure that guest service, operational needs and
financial objectives are met.
Leading Food and Beverage Team

 Utilizes interpersonal and communication skills to lead, influence, and encourage

others; advocates sound financial/business decision making; demonstrates
honesty/integrity; leads by example.
 Encourages and builds mutual trust, respect, and cooperation among team
members.
 Serves as a role model to demonstrate appropriate behaviors.
 Identifies the developmental needs of others and coaches, mentors, or otherwise
helps others to improve their knowledge or skills.
 Develops specific goals and plans to prioritize, organize, and accomplish your
work.
 Ensures and maintains the productivity level of employees.
 Provides the leadership, vision and direction to bring together and prioritize the
departmental goals in a way that will be efficient and effective.
 Ensures compliance with all food & beverage policies, standards and procedures
by training, supervising, follow-up and hands on management.
 Ensures compliance with all applicable laws and regulations.
 Ensures compliance with food handling and sanitation standards.
 Ensures staff understands local, state and Federal liquor laws.
 Establishes and maintains open, collaborative relationships with employees and
ensures employees do the same within the team.
 Establishes guidelines so employees understand expectations and parameters.
 Monitors alcohol beverage service in compliance with local laws.
Ensuring Exceptional Customer Service

 Provides services that are above and beyond for customer satisfaction and
retention.
 Improves service by communicating and assisting individuals to understand guest
needs, providing guidance, feedback, and individual coaching when needed.
  Manages day-to-day operations, ensures the quality, standards and meets the
expectations of the customers on a daily basis.
 Displays leadership in guest hospitality, exemplifies excellent customer service
and creates a positive atmosphere for guest relations.
 Empowers employees to provide excellent customer service.
 Acts as the guest service role model for the restaurants, sets a good example of
excellent customer service and creates a positive atmosphere for guest relations.
 Handles guest problems and complaints.
 Meets with guests on an informal basis during meals or upon departure to obtain
feedback on quality of food and beverage, service levels and overall satisfaction.
 Ensures corrective action is taken to continuously improve service results.
 Incorporates guest satisfaction as a component of departmental meetings with a
focus on continuous improvement.
 Manages service delivery in outlets to ensure excellent service from point of entry
to departure (e.g., greeting from hostess, speed of order taking and food and
beverage delivery, fulfillment of special requests, collection of payment &
invitation to return).
Managing and Conducting Human Resource Activities

 Provides guidance and direction to subordinates, including setting performance

standards and monitoring performance.
 Identifies the educational needs of others, develops formal educational or
training programs or classes, and teaches or instructs others.
 Ensures employees are treated fairly and equitably. Strives to improve employee
retention.
 Ensures employees receive on-going training to understand guest expectations.
 Solicits employee feedback, utilizes an \"open door\" policy and reviews
employee satisfaction results to identify and address employee problems or
concerns.
 Strives to improve service performance.
 Ensures recognition is taking place across areas of responsibility.
Additional Responsibilities

 Provides information to supervisors, co-workers, and subordinates by telephone,

in written form, e-mail, or in person.
 Analyzes information and evaluating results to choose the best solution and solve
problems.
 Assists servers and hosts on the floor during meal periods and high demand
times.
 Recognizes good quality products and presentations.
  Supervises daily shift operations in absence of Assistant Restaurant Manager.
 Oversees the financial aspects of the department including purchasing and
payment of invoices

2)

 Coordinate daily Front of the House and Back of the House restaurant operations.

· Controls day-to-day operations by scheduling, ordering, and developing the restaurant team members.

· Controls profit & loss, by following cash control/security procedures, maintaining inventory, managing
labor, reviewing financial reports, and taking appropriate actions.

· Respond efficiently and accurately to customer complaints.

· Appraise staff performance and provide feedback to improve productivity.

· Recruits, interviews, and hires team members, conducts performance appraisals, takes disciplinary
action, motivates and trains.

· Control operational costs and identify measures to cut waste.

· Ensures that the Occupational Safety and Health Act, local health and safety codes, as well as the
company safety and security policies are being adhered to.

· Ensures that the restaurant is in compliance with the preventative maintenance program with regards to
facility, equipment, and grounds maintenance.

· Ensures a safe working and customer experience environment by facilitating safe work behaviors of the
team.

· Maintains fast, accurate service, positive guest relations, and ensures products are consistent with
company quality standards.

· Promote the brand in the local community through word-of-mouth and restaurant events.

· Ensures food quality and 100% customer satisfaction.

· Train new and current employees on proper customer service practices.

· Create detailed reports on weekly, monthly and annual revenues and expenses.

· Ensures complete and timely execution of corporate & local marketing programs.

3)
1. Provide inspired leadership for the team.
2. Make important policy, planning, and strategy decisions
3. Assist HR with tracking staff requirements, interviewing and hiring employees
4. Managing Indeed (Worldwide employment Website)
5. Work closely with GM and the management team to set and/or implement policies, procedures, and
systems and to follow through with implementation.
6. Oversee accounts payable and accounts receivable departments
7. Communication with a client regarding bookings for PCR test, Doctor On Call
8. Communication with Homecare clients, ensuring receiving on-time invoices from the accounting
department, following up with a payment, arranging receipts
9. Perform analysis of inventory and ensure utilizing inventory effectively, purchasing the right equipment,
medication
10. Communicate customer issues with the operations team, resolving problems and complains
11. Run a safe, accident-free workplace
12. Provide operation support and guidance to staff on the daily basis
13. Monitor and control expenses according to the allocated budget.
14. Maintain acute and clear documentation filling related to each homecare and DOC patient.
15. Inspiring and motivating employees to perform at their best through positive encouragement

4)

 Coordinate daily Front of the House and Back of the House restaurant operations
 Deliver superior service and maximize customer satisfaction
 Respond efficiently and accurately to customer complaints
 Regularly review product quality and research new vendors
 Organize and supervise shifts
 Appraise staff performance and provide feedback to improve productivity
 Estimate future needs for goods, kitchen utensils and cleaning products
 Ensure compliance with sanitation and safety regulations
 Manage restaurant’s good image and suggest ways to improve it
 Control operational costs and identify measures to cut waste
 Create detailed reports on weekly, monthly and annual revenues and expenses
 Promote the brand in the local community through word-of-mouth and restaurant events

5)

 Analyze current marketing initiatives to measure effectiveness and potential for

improvement.
 Oversee the creation and implementation of new initiatives based on business needs.
 Compile and present reports during weekly management meetings.
 Recruit new employees to the marketing team.
 Train and support marketing staff.
 Maintain adaptability and implement changes quickly and efficiently.
 Oversee the development and implementation of social media initiatives
 Manage all promotional needs including materials, handouts, giveaways and swag
 Network and build relationships in the industry
 Guide marketing staff to enhance productivity
 Work directly with the company owner to assist in developing advertising strategy
 

SUMMARY

1)As a restaurant operations manager, you oversee all aspects of a food

service business. Your duties include hiring and training employees,
coordinating work and schedules, developing working relationships with front
and back of house staff, overseeing inventory ordering, and daily maintenance
of equipment and the building.